The charts below show the average percentages in typical meals of three types of nutrients, all of which may be unhealthy if eaten too much.

The three pie charts give information about the nutrient intake of three nutrients in four main meals, the overconsumption of which can be negative to health.

It is clear that sodium and saturated fat are rich in dinner while added sugar is mostly taken in snack. In addition, breakfast is least nutrient-dense, which is revealed by the smallest proportions on all graphs.

First of all, the similarity among two first graphs is that the majority of them is provided from dinner, lunch appropriates the second proportion. In the sodium chart, this nutrient which is taken in snack and breakfast meals is exactly the same with 14%. In the saturated fat chart, snack supply a larger this nutrient than breakfast.

Secondly, turning to the final nutrient group, sanck tended to ingest sugary that nearly doubled the average number of dinner with 42%. The percentage of eating added sugar in lunch is just a little over than the breakfast with 19%.

You need to study sample essays for Task 1 because most of your writing is incorrect, awkward or ungrammatical English.

The three pie charts give information about the nutrient intake of three nutrients in four main meals, the overconsumption of which can be negative to health. (Not a good paragraph. It is incomplete. What are the nutrients? Which country is the data from? What are the meals?)

Here are two example opening paragraphs:

The three pie charts, one each for sodium, saturated fat, and added sugar, depict the proportion of daily intake of these nutrients distributed over four meals, breakfast, lunch, dinner and snacks. The data is from the US.

There are three pie charts presenting data on the eating habits of Americans. The first gives the percentage of sodium consumed daily in each of the four meals, the second gives saturated fat, and the third, added sugars. The four meals are breakfast, lunch, dinner and snacks.

It is clear that sodium and saturated fat are rich in dinner while added sugar is mostly taken in snack. In addition, breakfast is least nutrient-dense, which is revealed by the smallest proportions on all graphs.

First of all, the similarity among two first graphs(What is shown on these two graphs?) is that the majority of them(The graphs? That does not make sense) is provided from dinner, lunch (Ungrammatical) appropriates the second proportion. (This is very poor English. It does not make sense) In the sodium chart, this nutrient which is taken in snack and breakfast meals is exactly the same with 14%. In the saturated fat chart, snack supply a larger this nutrient (Ungrammatical) than breakfast.

Secondly, turning to the final nutrient group, sanck tended to ingest sugary that nearly doubled the average number of dinner(This is very poor English. It does not make sense) with 42%. The percentage of eating added sugar in lunch is just a little over than the breakfast(This is very poor English. It does not make sense) with 19%.

Here is an example essay that I wrote for another student:

Three pie charts, labelled sodium, saturated fat, and added sugar, show the percentage of that nutrient consumed in each of four meals in a typical day. This data is from the average American diet which consists of breakfast, lunch, dinner, and in-between meal snacks.

Overall, Americans get most of their daily intake of saturated fat and sodium in the evening meal. They get their greatest proportion of added sugars from snacks. Breakfast, which contains moderate amounts of these unhealthy nutrients, is the healthiest meal.

In the first pie chart, sodium, dinner has the largest fraction of daily consumption at 43%, followed by lunch with 29%. A similar pattern is seen in the second pie chart (saturated fat) with dinner having the largest proportion (37%) followed by lunch (26%). However they show considerable differences in the percentage intake from snacks (21% of saturated fats compared to 14% of sodium ) and breakfast (16% and 14%, respectively).

The consumption of added sugars has a substantially different distribution, with nearly half (42%) in snacks, and the rest rather evenly distributed over dinner, lunch and breakfast, 23%, 19% and 16% respectively.